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–+ servings

Bone Broth for Canning

This bone broth is made with a slow cooker and pressure canner, rich in flavor and nutrients, and perfect for soups and stews.
Prep Time:5 minutes
Cook Time:12 hours
Cool Time:8 hours
Total Time:20 hours 5 minutes

Equipment

Ingredients

  • 2 chicken carcass (about 3 lbs of bones)
  • 3 medium carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 medium onion roughly chopped
  • 4 cloves garlic smashed
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon salt
  • 1 tablespoon whole peppercorn
  • 1 poultry herb bundle (rosemary, sage, oregano, and thyme)
  • 12 cups water

Instructions

Make the Broth

  • Add ingredients. Add all ingredients into a slow cooker or a large electric roasting pan.
    Ingredients for chicken bone broth in a slow cooker, including chicken bones, carrots, celery, onions, garlic, and herbs.
  • Add water and cook. Cover and set the slow cooker to low and allow it to cook for 12-24 hours. Check the slow cooker after 8 hours and add more water as needed.
    Cooked chicken bone broth in a slow cooker with rich, golden color.
  • Strain. Once everything has been cooked for at least 12 hours, strain the liquid from the carcass and vegetables using a fine mesh strainer into a large bowl. If you don’t have a fine mesh strainer, place a double layer of cheesecloth inside a strainer and allow it to drain.
    Straining cooked chicken bone broth to separate bones and vegetables from the liquid.
  • Cool. Allow the bowl of hot broth to cool then cover and place it in the fridge overnight.
    A bowl of clear, golden chicken bone broth.
  • Skim fat. Remove the bowl of broth from the fridge the next day and skim the fat layer off the top of the broth. Try to get as much of the fat layer off as you possibly can.
    Skimming the fat layer from the top of the chilled chicken bone broth.
  • Warm. Transfer broth to a large pot and allow it to warm over medium-low heat.
    Warmed chicken bone broth in a large pot, ready for canning.

Pressure Can

  • Prepare Pressure Canner. Fill the pressure canner with 3 inches of water, and place the rack in the bottom. Place over medium-high heat.
    Filling jars with chicken bone broth using a funnel and ladle.
  • Prepare Jars, Lids, and Rings. Wash the jars with hot soapy water. Fill the clean jars halfway with water and place them in the pressure canner and allow them to warm. Place the lids and rings in a small pot of water and allow it to simmer over low heat.
  • Fill the Jars. Once the broth has started to steam it’s time to fill the jars. Using a jar lifter, drain and remove the jars from the pressure canner. Place a canning funnel over the jar and ladle the hot broth into the jars leaving a 1-inch headspace.
  • Wipe rims clean and top jars. Once filled, wipe the rims of the jars using a clean moist towel. Add the lids and rings and tighten the rings until they’re fingertip-tight.
    Sealing jars of chicken bone broth with lids and rings.
  • Process. Place the jars in the pressure canner and place the lid on. Set over high heat and allow it to come to heat.
    Jars of chicken bone broth inside a pressure canner, ready for processing.
  • Set timer. Once a steady stream of steam starts venting out, set a timer for 10 minutes. Next, set the pressure to 10 and allow the canner to come up to 11 lbs of pressure (adjusting for altitude). Once at 11 lbs of pressure set the timer for 20 minutes for pint-sized jars and 25 minutes for quart-sized jars. *Please note that if the pressure drops below 11 lbs of pressure, stop the timer, bring the pressure back up to 11 again, and start the timer again. It is important that the pressure stays to at least 11 lbs of pressureThe pressure must stay*

Notes

I love the flavor of using a poultry herb pack that includes sage, rosemary, thyme, and oregano. You can substitute this with your favorite herb combination.
Rotisserie chicken carcasses were used in this recipe. You can use a combination of leftover chicken bones you want about 3 lbs of bones to make bone broth. You can bag leftover bones over time and freeze them until you get enough.
Apple Cider Vinegar helps break down the bones and release the collagen and connective tissues in the bones.

Nutrition

Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 823mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5111IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 0.3mg
Servings: 6 pints
Calories: 28kcal
Author: Katie